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Leek Patties

Small crispy patties, often called keftedes, represent a cherished signature dish in Sephardic culinary traditions. These wonderful leek patties offer a tasty fusion of rich minced beef with the subtle, mildly sweet flavour of leeks, rendering them truly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to serve

Wash the fresh leeks properly and remove the base and the bulk of the dark green parts. Slice in half along the length then into 1.5cm rounds. Put in a large skillet and fill with fresh water, then simmer over a moderate heat for about 20 mins or until softened.

Drain the softened leeks and put in a large mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, parsley and paprika and spice well with pepper and salt. Mix completely using your fingers then form a couple of spoonfuls into a ball, pressing a little. Set on a plate and proceed for the balance of the preparation.

Warm cooking oil in a frying pan to a depth of about 2cm over a medium heat. When the olive oil is ready, brown the fritters in small batches until golden brown on both sides. (Avoid overcrowding the pan as this lowers the oil temperature of the oil.) Transfer the cooked croquettes to a dish covered with absorbent paper and let to rest.

Serve with lemon wedges.

Spinach Patties

These amazing spinach with cheese fritters are a genuine pleasure. The crispy exterior gives way to a creamy center. The fresh spinach imparts a vibrant, somewhat green note, while the dairy provides a rich, savory richness. You can substitute the cheesy element with steamed, crushed potatoes if you like.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen spinach, softened in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic pieces, crushed
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), with more if necessary
• 3 large eggs
• Olive oil for deep-frying (or use sunflower oil)
• Lemon slices, to accompany

If using leafy greens, clean it thoroughly, discarding any tough stems, and coarsely chop it into big pieces. Transfer in a big pot with a bit of hot water over a medium flame. Once wilted, remove in a colander for about 15 minutes, then press out any remaining moisture and put aside.

If using thawed frozen spinach, completely remove extra water.

Preheat the cooking oil in a frying pan over a medium flame and cook the diced onion and garlic cloves until tender, about 4 minutes. Remove from the stove.

Put the wilted spinach, cooked onion and softened garlic, grated cheese, soft cheese, nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and spice with seasoning. Mix thoroughly until incorporated. If the preparation seems too wet, incorporate some additional breading.

By hand, form the mixture into elongated patties somewhat larger than a walnut but more compact than an large egg, and set them on a tray covered with baking paper. Seal and cool for at least one hour.

In a big skillet over medium heat, warm oil to a level of about 1cm. Brown the fritters a few at a time for a couple of minutes each side, flipping so they are crispy everywhere, then put on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

With their crunchy outside and tender interior, these patties are not only flavorful but also a wonderfully nutritious snack or meal.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, diced
• 1 fresh egg
• Salt and pepper, to liking
• Yogurt and fresh lemon, to accompany

Add the brown lentils in a pot and submerge with ample cold water. Simmer over a medium flame for about twenty minutes or until nearly done, adding more water to keep the lentils covered if necessary.

Stir in the burghul and continue cooking until tender. Strain the lentils and burghul thoroughly and reserve in a container.

Preheat 50% of the